WONDERFUL BASIC RECIPE! You can make it almost any way you prefer - with any spices and make it your own! I have been making this for years and I don't think I've made it the same way twice. I have been baking them in a 350-375 oven lately and adding one egg to keep them together. Still delicious! Experiment with different Stove Top Dressing mixes to find the flavor you like too! enJOY!

a cook

posted:

1/14/2011

saw that several people have trouble flipping them- i learned this trick off of tv ...heat your pan first then add your spray oil- hot pan , cold oil means non stick.hope this helps

Ewwie21

posted:

1/12/2011

everyone including my 5 year old loved it... i didnt use the carrots but I did put 1/2 sweet onion and celery to it... ohhh yeah I also used Lime juice! Thank heavens IM STUFFED!

cdellinger10

posted:

1/7/2011

Everyone loved the taste of these. I did omit the carrot and added 1/2 of a sweet onion. Per suggestions I handmade the cakes early and placed them in the refrigerator until I was ready to cook them. I still had a little trouble flipping a few of them.

laffytaffy61904

posted:

12/15/2010

such great flavor and very delicious. I actually half the recipe to make only 6 cakes, as there are only 2 of us. This still works out great!
For those who have trouble flipping the cakes, try shaping them by hand and then refrigerating them for 30 minutes. This will help them keep their shape a lot better.

a cook

posted:

12/7/2010

I left the mix in the refrigerator for an hour thinking this would help. The cakes were very difficult to flip.

mscism

posted:

12/6/2010

This was great. I have made salmon patties for years but tried this instead. It is a winner in my house and now on regular dinner rotation.

Pamela0406

posted:

11/30/2010

The flavor was good, but I found it IMPOSSIBLE to flip the patties and have them keep their shape. What a mess and a waste.

phaset2

posted:

11/15/2010

love, love these and they were very easy. perfect lunch for lent.

snoopy4283

posted:

11/14/2010

I made this recipe but with some modifications. My husband loved the end result and has asked for more.
I omitted the cheese and carrots from the recipe but added an egg, onion, and garlic. I refrigerated the dough for 45 minutes and then baked the patties in the oven at 375 for 30 minutes.
These tuna cakes turned out delicious, looked golden brown, and stuck together perfectly!